Posts Tagged ‘trader joe’

Silent Saturday: Spreading Some Love…

Saturday, April 27th, 2013

A mama friend just welcomed her third baby into the world! I love meeting squishy little newborns! I also really enjoy bringing meals to families after the arrival of a new baby. I know how much it meant to me when friends brought me post partum meals. I am happy to be spreading the love around!

Here’s what the care package included: Black Bean and Rice Salad, Chips and Salsa, Cashew Nut Cream with Strawberries, Veggies and Hummus, Lactation Bars, and Spiced Pecans.

 

I ran out of time to make hummus, so picked up some at Trader Joe’s instead. The Mediterranean is my favorite hummus ever!

Lactation Bars…yummy!! These are always a hit with new mamas.

A cold black bean and rice salad is quick and simple for a mama of a newborn. No preparation is required to enjoy it. Simply scoop it into a bowl and viola a hearty and healthy dish is ready to eat!

What are your favorite meals to bring to families during times of need or transition? Would love to hear from readers! 🙂

Happy Weekend All!

-Sarah

Tasty Tuesday: Coconut Whipped Cream

Tuesday, January 29th, 2013

Ever look at the ingredient list of Cool Whip? It’s full of stuff you probably don’t actually want to put in your body such as hydrogenated oils, high fructose corn syrup, and artificial flavors to name a few. And quite honestly, it doesn’t even taste good…yet we often scoop it atop desserts at which point it just becomes a tangled mess of fatty and sugary flavors which might be why we continue to use it: The chemical flavor is masked by the accompanying dessert.

Many, many years ago I ditched Cool Whip and replaced it with real whipped cream. I would buy a carton of heavy cream, add sugar and vanilla and whip it into a delicious cream to put on top of pancakes, pies, and my all time favorite Tiramisu. Well then I became a Vegan and cut out dairy products which meant no more whipped cream for me. 🙁 I eventually found a soy whipped cream, but similar to Cool Whip it was full of ingredients that I didn’t want to eat. So after a little experimentation I figured out how to make a yummy Vegan Whipped Cream out of Coconut Milk. It’s soooo simple and sooo yummy!

Ingredients:

1 can of FULL fat Coconut Milk (or Coconut Cream if you can find it…Trader Joe’s carries it).

2  – 3 Tablespoons of sweetener of choice

1/2 teaspoon Vanilla extract

Directions:

Refrigerate can of coconut milk overnight. Put it in the way back of the fridge so it gets extra cold. I just keep one or two cans stored in my fridge so I always have a cold one ready when needed. Chill a metal mixing bowl and mixers in the freezer for approximately 10 minutes before mixing coconut milk (or coconut cream), sweetener, and vanilla extract. Whip ingredients together on high for approximately 3 minutes. Use immediately. If going to use at a later time, cover and refrigerate. Then re-whip before serving.

ENJOY!

Sarah

Tasty Tuesday: Cilantro Lemon Hummus

Tuesday, November 6th, 2012

Hummus is one of my all time favorite snacks! I love it as a veggie dip, with pita chips, as a sandwich spread, or on a bagel. I used to make it myself all the time….that is until I discovered the best hummus in the whole universe at Trader Joe’s. Their Mediterranean Hummus is out of this world delicious! Even people who don’t like hummus, like it. 🙂 I fell into the habit of buying our hummus from Trader Joe’s to the point that I stopped making it myself all together.

We go through a lot of hummus in our family; at least two 16oz containers a week. At $4 a container for our favorite Trader Joe’s hummus, that equates to a large chunk of grocery money spent on hummus! Especially when you consider that hummus is super easy to make and sooo much cheaper to make at home. So I recently reverted back to making my own hummus and was pleasantly surprised at how much I enjoyed it. Here’s one I made the other day and scarfed down with some carrot sticks and cucumber slices. It was a perfectly delicious and nutritious little snack!

Ingredients:

3 cups cooked garbanzo beans (avoid using canned beans whenever possible!)

2 tablespoons tahini

1 lemon, juiced

1-2 cloves garlic, minced

4 tablespoons olive oil

4 tablespoons water

Âź cup fresh cilantro

½ teaspoon salt

Directions:

Blend all ingredients in a food processor until smooth and creamy. Add salt and pepper to taste. Serve drizzled with olive oil and a sprinkle of paprika. Enjoy!

-Sarah

Tasty Tuesday: Vegan “Chicken” Strips

Tuesday, November 1st, 2011

 

There are now several meat alternatives and substitutes available on the market. There are vegetarian burgers, hot dogs, bacon, chicken strips, and even ribs. (Vegetarian ribs? Now that’s an oxymoron!). Sometimes when someone is new to being a vegetarian or wants to reduce their meat intake they will stock up on these types of products assuming that they are a healthy alternative. However if you look at the list of ingredients on the package, you might question what it is you are actually eating? They are often heavily processed and full of GMO soy. Therefore we avoid most brands of “fake meat” substitutes.

Uncooked tempeh

Making delicious homemade vegan “chicken” strips is super easy! You only need 5 ingredients and they take less than 10 minutes to make. The main ingredient is Tempeh. Never heard of it, huh? Don’t be scared to give it a try! It’s really versatile and adapts to flavors of any dish. If you have a hard time with the texture of tofu, you might prefer tempeh as it is much firmer. Also many people believe tempeh is healthier than tofu because it is a fermented soy product. Some brands add grains such as barley, millet, and rice into them. I usually buy Trader Joe’s organic tempeh because it’s unflavored and only costs $1.69. If you don’t have a Trader Joe’s near you can typically find tempeh in the refrigerator section of any health food store. Tempeh is considered a high-protein, low-fat food. For example the Trader Joe’s brand has 20grams of protein and 11grams per a 240 calorie serving.

Tempeh sliced and ready to be dipped

Ingredients:
Tempeh
Coconut milk (Thai Kitchen is the brand I like to use; the low-fat one works best in this recipe)
Flour
High heat oil such as Safflower Oil (not sure about what oil to use? check out this chart)
Salt

Sizzling

Directions:
1. Cut tempeh into slices
2. Heat oil to medium heat for frying
3. Dip slices in coconut milk and cover in flour
4. Fry in oil on each side for about 5 minutes
5. Sprinkle with salt and serve with your favorite dip such as honey mustard or BBQ sauce.

Lunch is ready!

In our house we simply call these Tempeh Sticks and they are definitely a favorite “go-to” lunch or snack. If you try making them let me know what you think!

-Sarah

Ever see someone with dreadlocks and feel curious about them, but afraid to ask? Check out tomorrow’s post where I will answer some Frequently Asked Questions about Dreadlocks.